Seafood Stock (How to Make Homemade Seafood Stock)
Seafood Stock is the easy homemade soup and cooking base that you will find a surprising number of uses for. So easy and definitely worth the minimal effort it takes for such a delicious broth.
shells from 1 pound of fresh seafood(I used lobster, shrimp, and crab shells)
2largeonionschopped (peeled or unpeeled, your choice)
2largecarrotsunpeeled and chopped
3stalkscelerychopped
2clovesgarlicminced
½cupwhite wineor water or vegetable broth
⅓cuptomato paste
1tbspkosher salt
1 ½tspblack pepper
6sprigsfresh thymewith the stems
Instructions
Warm oil in a stockpot over medium heat.
Add the seafood shells, onions, carrots, and celery and saute for 10 minutes, or until lightly browned. Add the garlic and cook 1 more minute.
Add 1 1/2 quarts of water, wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Strain stock through a sieve, pressing the solids.You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.